Recipe courtesy of Elena Besser

Sour Cream and Onion Potato Salad

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  • Level: Intermediate
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side. 
  2. Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic. 
  3. Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total. 
  4. While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish. 
  5. Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl. 
  6. For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing. 
  7. Add the crispy potatoes to the dressing and toss to coat. 
  8. Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese. 
  9. Enjoy. 

Cook’s Note

How to cook potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook over medium-high heat until the potatoes are easily punctured when a paring knife is inserted, for 20 to 30 minutes. Drain the potatoes, cut in quarters and set aside.

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